Bacon Jam

Bacon Jam - Cheese and Crackers Please!

By: Darlene - Peoria, AZ - Recipe Contest 2015

"There’s nothing better than sitting down with a hot cup of Door County Coffee and a plate of cheese crackers with a sweet, spicy, salty, coffee infused bacon jam. These cracker delights will melt in your mouth with the earthy flavor of parmesan cheese and the hearty flavors of a coffee and cocoa outer layer. Top the crackers with bacon jam and you’ll probably need another cup of hot delicious Door County Coffee."


This is a fan-submitted recipe. It was not made in the kitchens of the Door County Coffee Cafe.



Featured ingredient: Breakfast Blend Coffee 10 oz. Bag Ground

  • 12oz bacon chopped into 1 inch pieces
  • ½ cup onion diced
  • 2 cloves garlic diced
  • ¼ cup cider vinegar
  • ¾ cup brewed Door County Coffee Breakfast Blend coffee
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 1 or 2 chipotle chilies in adobo sauce mashed
  • 2 tablespoons brandy (optional)
  • ½ cup butter, room temperature
  • 1 tablespoons brown sugar
  • 2 egg yolks
  • 1 cup all-purpose flour
  • 1 cup grated parmesan cheese
  • 1 egg white
  • 1 tablespoon cold water
  • 1 tablespoon ground Door County Breakfast Blend Coffee
  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon sugar


Bacon Jam:

  1. Cook bacon in a large saucepan, over medium heat, until almost crispy.
  2. Remove bacon from pan and pour off bacon grease allowing 2 tablespoons to remain in pan.
  3. Add onions and sauté over medium heat until tender, about 5 minutes.
  4. Add garlic and cook a minute longer.
  5. Add vinegar to deglaze pan and add cBreakfast Blend coffee, brown sugar, maple syrup, chilies, brandy and bacon.
  6. Reduce heat and simmer for about 20 minutes or until jam thickens and has a syrupy consistency.
  7. Place mixture in food processor and process to remove any large chunks but allow jam to remain somewhat chunky.

Note:Bacon jam can be refrigerated for up to 2 weeks


  1. Mix butter and brown sugar until light and fluffy.
  2. Add egg yolks one at a time until well combined.
  3. Add flour and then cheese.
  4. On a lightly floured surface, place mixture and form into a 6 to 8 inch log.
  5. Combine egg white and water and brush outside of log, on all sides with mixture.
  6. Grind Breakfast Blend coffee in a food processor or coffee grinder until coffee is the consistency of powder.
  7. In a small, shallow bowl combine coffee, cocoa and sugar.
  8. Roll cheese log in mixture until all sides are coated.
  9. Wrap cheese log in plastic wrap and refrigerate 2 hours.
  10. Cut chilled log into 1/3 inch slices and bake on parchment lined baking sheet at 325° for 18 to 20 minutes. Top will be lightly browned.
  11. Allow to cool on baking sheet for 5 minutes and the transfer to a cooling rack.
  12. Serve crackers with bacon jam.

Makes about 18 crackers